And I had thought that the time Susceptible slower in 2011 ... That life in the countryside would be quiet and peaceful ... And that the bustling Parisian life fail me ... faster Nay! Since our arrival, not a day of respite. Not a day not that I do not m'extasie the beauty of the sky and landscapes that surround us. Every day I enjoy the happiness of having a garden with plenty to explore (this is my side Linnaeus) and space not knowing what to do.
One downside: the cold. a big accustomed Nordics that I am, I took a liking to the warm and cozy interior, which is far from true in our new home. Until the insulation work is completed and our Scandinavian wood stove is installed (before spring I hope!) we must seek solace elsewhere ... And of course this happens in the kitchen :-) As interim arrangement it is enough that most primary and utensils are still in boxes, I'm just simple but nourishing things and I want to revisit my "classic". Lately, it's the recipe kardemummakaka (Swedish cardamom cake) which was the basis for a cake flavored with orange flower water.
The idea was to try out a pan Kougelhof picked up at Emmaus make a cake consisting of fresh taste with a good hot cup of tea. Result? We find the rich texture and dense kardemummakaka and sweetness of oriental pastries. That is exactly what we needed to fight the cold!
~ Cake Kougelhof way to orange flower water ~
Serves 8
* 3 tablespoons orange flower water
* 200 g unsalted butter until smooth (it should certainly not be melted)
* 200 g sugar
* * 3 eggs 300 g wheat flour (type 65)
* 1 teaspoon baking powder
* 100 ml cream soy (or classical)
* icing sugar to decorate
...
1 ~ Whip sugar and softened butter, then add eggs one at a time, mixing well and the orange flower water. 2 ~ In a second bowl, mix baking powder and flour, then stir this mixture into the first mixture alternately with cream. Stir thoroughly all Using a spatula until dough is soft and smooth. 3 ~ Pour the batter into a loaf pan previously buttered. 4 ~ Bake at 175 ° C (preheated oven) and cook for 40 minutes. 5 ~ Once finished cooking, turn the oven off and let the cake 15 minutes still inside. 6 ~ Do it to cool to room air before putting it in the refrigerator where it should stand at least 1 hour (ideally overnight) before being eaten. Serve cake chilled, sprinkled with icing sugar and, optionally, with a little whipped cream.
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